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Bread

Vienna Bread

Vienna Bread is a yeast‑leavened loaf made with flour, water, milk, yeast, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Vienna Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the dough

  1. In a large bowl, mix the flour and salt.

  2. In a separate bowl, combine the water and milk.

  3. Dissolve the press-yeast in the milk and water mixture.

  4. Pour the yeast mixture into the flour and mix until a dough forms.

  5. Knead the dough until smooth, then let it rise until doubled in size.

Shape and bake

  1. Shape the dough into loaves and place in greased pans.

  2. Let the loaves rise again, then bake in a preheated oven at 400°F (200°C) for 25-30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the gluten network that gives the bread its structure and chew.
Press-yeast
Produces carbon dioxide gas as it ferments, making the dough rise and become airy.
Milk
Adds richness and softness to the crumb and helps the crust brown.
Water
Hydrates the flour so gluten can form and keeps the dough workable.

The step that matters

Letting the dough rise until doubled. The rise must be complete before shaping. Under-proofed dough bakes dense, while over-proofed dough loses gas and structure and may collapse in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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